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Sometimes you just have to go back to basics. I can come up with all the new recipes in the world. I can find all kinds of new spice combinations and exotic ingredients to make an amazing dish. It’s just that you sometimes have to go back to basics with a tried and true recipe. That’s where tonight’s meatloaf recipe comes in.
Now I did tweak it a bit and chose to use my smoker to add additional flavor in the form of smoke. I will have to say. I was happily surprised by the outcome. The meatloaf was perfectly cooked though out and each bite had a hint of smoke. I was thinking it may be dried out but it wasn’t at all. I think the addition of apple juice in the water pan is to thank for this. I do know this will not be my last smoked meatloaf. In fact, this may be my go to way of making meatloaf’s now.
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Find more recipes and videos on my website: https://www.gregs-kitchen.com
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Ingredients:
1 lb ground beef
1 lb Italian sausage
3 eggs
3/4 cup bread crumbs
1 sweet chopped onion (I did a large dice, love onions)
1/3 cup finely chopped bell pepper
1 teaspoon salt
1 teaspoon black pepper
1 and 1/4 cups ketchup
1/2 cup milk
1 tablespoon Worcestershire Sauce
1 tablespoon garlic powder
1 tablespoon of my brisket dry rub (see below)
Glaze as described below
Directions
Combine ground beef and sausage in large bowl
Combine all wet ingredients and seasonings in separate bowl and mix well.
Slowly combine wet ingredients into the meats. I basically fold them in. You do not want to mash the meat together. Keep it as loose as possible. Otherwise you will end up with tough meatloaf. (see note below)
Form in a loaf about 2-3 inches thick on a small tray or pan that will fit in smoker.
Place in a preheated smoker at 250° and smoke for 2 to 2 1/2 hours. You want the internal temperature to be at 165°.
I smoked with a combination of apple and pecan wood chips. Adding more chips every 45 minutes. I did this through out the cooking time.
When there was about 1 hour left, brush the meatloaf with the glaze and smoke for last hour to thicken the sauce. You still want to continue smoking though so you now have a smoky coating on the meat and then on the glaze as well. This will give you a deep smoky flavor.
Pull from smoker at 165° and let sit for at least 15 minutes before cutting.
Note: When combining ingredients, add liquids slowly while watching the consistency. You want to end up with a moist, firm consistency that holds it’s shape. It should not be crumbly-dry or runny-wet. This may require adding more or less liquid. If too wet, add crackers and bread crumbs. If too dry, add milk.
Makin’ It “Special” Glaze
1 cup ketchup
1/2 cup brown sugar
1/4 cup molasses
1/4 cup bourbon
2 teaspoons dry rub (see below)
Heat in sauce pan over medium heat to dissolve the brown sugar and dry rub. Reduce heat and simmer to thicken.
Brisket Dry Rub
5 tablespoons smoked paprika
3 tablespoons salt
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon black pepper
1 tablespoon dried parsley
1 teaspoon ginger
2 teaspoons cayenne pepper
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/4 teaspoon ?chili powder
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Get/Print the recipe ▶️: http://gregkantner.com/blog/archives/11381
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▶️Contact Info
Greg’s Kitchen
6923 Maynardville Pike #204
Knoxville, TN 37918-5346
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Marysville, Ohio 43040-9998
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Greg Kantner / Greg’s Kitchen
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